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Purple Kohlrabi, Savoy Cabbage and Rainbow Carrot Slaw

Purple Kohlrabi, Savoy Cabbage and Rainbow Carrot Slaw

Ever tried kohlrabi? This member of the cabbage family is popularly referred to as “German turnip” and it tastes slightly spicier than a broccoli stem when raw and takes on a hint of sweetness when cooked.

To ease yourself into trying it, toss kohlrabi into a Purple Kohlrabi, Savoy Cabbage, and Rainbow Carrot Slaw. This crunchy recipe is elevated with parsley and a red wine vinegar/mayonnaise sauce (Serves 4).

Ingredients

  • 2 medium purple kohlrabi; peeled, stemmed, and shredded
  • ⅓ savoy cabbage, shredded
  • 4 rainbow carrots; different colors, peeled, and shredded
  • ½ red onion, julienned
  • ½ c. curly parsley, finely chopped
  • ¼ c. light mayonnaise
  • 1 Tbsp red wine vinegar
  • 1 Tbsp granulated sugar
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Note: Using a mandolin to shred the ingredients thin will make the slaw texture much better.

Preparation

  1. In a large mixing bowl, combine the kohlrabi, savoy cabbage, rainbow carrots, red onions, and parsley and mix. 
  2. In a separate bowl, combine the mayonnaise, red wine vinegar, and sugar and whisk together. 
  3. Pour the slaw dressing a little at a time into the vegetable bowl and mix thoroughly into the vegetables. Make sure that all the vegetables are coated in the dressing. 
  4. Finally, season with salt and pepper. This is a great recipe to make beforehand and let the dressing soak into the vegetables to soften them up a little. It goes great with BBQ, steaks, or grilled meats! Enjoy!


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